Chocolate Covered Clementines with Chili Salt

Hello there friends! All of the sudden it is March and I somehow let the whole month of February slide by without a single post.  It was a bit of crazy one as we are figuring out next steps with a big move this summer.  February was also the homestretch of planning a bridal shower in my hometown for my best friend from high school, the lovely Katie.

I have been a bridesmaid several times but this is my first time as a maid of honor. It has definitely been a much greater responsibility but also one I'm so happy to take on.  I stressed over a million little details but thankfully was able to relax on the actual day. We had such a fun group of ladies and most importantly, the bride-to-be was thrilled.  I definitely plan to share more details at some point but I thought I'd start with a little recipe I discovered while brainstorming for the dessert tray.

I came across the link to this recipe for chocolate covered clementines in a round up on The Kitchn and was immediately sold both on looks and ease of preparation. It is barely a recipe given its simplicity but here are a few notes on how I threw it together because I just can't help myself:

• I used about 6 clementines for a total of 48 dipped segments.  Depending on the number of people you are making this for you can easily make more or less, though I must warn you that these are highly addictive and surprisingly light so they do go quickly.
• My mom had a big chunk of dark chocolate in her fridge that she donated to this cause so I don't know the exact amount of chocolate to recommend.  I would expect that two bars of 70% cacao Ghirardelli chocolate, a baking aisle standard, would get the job done.
• I definitely recommend tempering the chocolate, particularly if you are making these the night before and will be storing them in the fridge.  Tempering the chocolate keeps it from developing that icky gray color when chilled and also gives it a nice shiny quality. I had never tempered chocolate before and used this tutorial to help me on my way.
• For the chili salt, I just mixed a couple tablespoons of flaky salt (pink Himalayan in this case though any will do) with a few pinches of cayenne pepper. I thought it provided just the right kick and would recommend it over the hunks of salt and red pepper flakes shown in the original recipe.  The sprinkling of chili salt is definitely what takes this to the next level so don't even think about skipping it.
• If you are preparing these the night before, be sure to cover the plate in plastic wrap before storing it in the fridge to keep the little segments from drying out.

Who would have thought anyone could have such detailed notes on something as simple as chocolate dipped oranges?! These really are so easy to make and will definitely be a go-to in my entertaining arsenal moving forward.  They manage to be juicy, sweet, salty and spicy all in one little bite and I can't recommend them more highly.  

One more day until the weekend - I hope your weeks are all going well!